One-Pan Turkey Meatballs With Cashew Creamy Sauce
These delicious one-pan turkey meatballs with cashew creamy sauce are dairy-free, blood sugar-friendly, and packed with hormone-supportive ingredients. These meatballs are the ultimate comfort food – Paleo, Whole30, and perfect for the whole family!
Turkey Meatballs Recipe
Sometimes you just need a creamy meatball dish that makes you feel like you’re eating something cozy and old-fashioned… but without the heavy cream, breadcrumbs, or food coma. This dish is a modern spin on a classic favorite – juicy turkey meatballs simmered in a rich, dairy-free sauce made with cashews, herbs, and a hint of lemon. It’s everything I want at the end of the day: simple, flavorful, and good for my body.
I started to use cashews for cooking when I had my vegan and raw restaurant. I had to change my diet after that, but I was still dairy-free and I was using my vegan sauce recipes for my meat dishes, and they were great! I remembered something from my childhood – a Swedish-style comfort food I used to love, but with ingredients that align with my current eating habits. I was craving richness but wanted to keep things light, blood sugar-friendly, and clean. I played around with soaked cashews, ground turkey, fresh herbs, and a few pantry staples—and when I finally got the sauce just right, it was a “where have you been all my life” moment. Now, it’s a regular in my rotation and a client favorite.
As a nutrition consultant and chef, I’m always looking for meals that nourish while still feeling indulgent. I want my clients (and myself!) to enjoy food that supports hormone balance, helps stabilize blood sugar, and satisfies cravings. This recipe does all of that in a single pan. Between the lean protein from the turkey, the healthy fats from cashews and coconut milk, and the anti-inflammatory herbs and lemon, this is the kind of dish that fuels your body and feeds your soul. It’s one of my go-to dinner recipes when I want something comforting and nutrient-dense without a lot of fuss.
If you love exploring different protein options, or you want to try the classic take, my Delicious Turkey Meatballs are a must-see for more ideas and inspiration.
Ingredients for One-Pan Turkey Meatballs
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Ingredient Substitutions
- Ground chicken or a mix of turkey and pork works beautifully.
- If you’re nut-free, consider using sunflower seeds as a substitute for cashews in the sauce.
- You can use gluten-free breadcrumbs if you’re not following a Paleo diet.
- You can add an egg too.
- For a different thickener, use potato starch or rice flour.
- And if you’re out of coconut cream, cashew milk also works—it just makes the sauce slightly thinner.
Did you know?
Turkey often flies under the radar (pun absolutely intended), but it’s actually a powerhouse protein with a unique nutritional profile. What sets turkey apart is its high tryptophan content—an essential amino acid that helps your body produce serotonin, the “feel-good” neurotransmitter that supports mood, sleep, and even hormone regulation.
What’s more, turkey is rich in selenium, a trace mineral that plays a crucial role in thyroid health, which is especially important for women, particularly during perimenopause and beyond. It’s also lower in saturated fat than beef, making it a great option if you’re looking for a lean protein source that’s easy to digest and supports balanced blood sugar levels.
How to Make Turkey Meatballs Recipe
- Combine the meatball ingredients in a large bowl. You’ll want the ground turkey, finely chopped onion, garlic, fresh thyme, salt, pepper, and your optional binding agent (such as cassava flour). Mix everything gently with a wooden spoon or your hands until combined, being careful not to overmix.
- Roll the meat into small meatballs approximately one inch in diameter.
- Heat olive oil in a large skillet over medium-high heat. Sear the meatballs until they are browned on all sides – this gives them great texture and locks in their flavor.
- Remove them from the pan and set aside.
- In a high-speed blender, blend your soaked cashews with chicken broth, coconut cream, lemon juice, garlic powder, and a pinch of salt and black pepper. Blend until smooth and creamy.
- Preheat the oven to 350 F.
- Pour the sauce into the skillet (preferably an iron cast one, so you can put it in the oven), bring it to a gentle simmer over low heat, and stir in a little tapioca or arrowroot powder to thicken, if needed.
- Nestle the browned meatballs back into the sauce and let them cook for 30 minutes until fully cooked through.
- Finish with fresh dill and parsley for brightness and serve warm.
Chef Angie’s Tips
- Don’t overmix your meatball ingredients. That’s the secret to tender, juicy meatballs.
- Use medium heat when browning. Too high and they’ll burn; too low and they won’t develop that nice crust.
- If your sauce gets too thick, just stir in a splash of chicken broth to loosen it up.
- Taste the sauce before serving—you may want to add a touch more lemon juice or a small spoonful of Dijon mustard for a little kick.
Serving Suggestions
- Over mashed potatoes, cauliflower mash, or mashed sweet potatoes.
- It’s also great with gluten-free pasta, zucchini noodles, or egg noodles if you’re not avoiding grains.
- A side of sautéed greens or salad.
- Over roasted vegetables.
Storage Tips
These meatballs reheat well and are great for leftovers. Store them in an airtight container in the fridge for up to four days. You can also freeze the meatballs and sauce separately for longer storage—just defrost in the fridge overnight and warm everything gently in a saucepan over low heat.
Equipment You’ll Need
- Large mixing bowl
- High-speed blender
- Cast iron skillet
- Wooden spoon
- Optional: baking sheet if you prefer baking your meatballs instead of frying
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FAQ
Can I bake the meatballs instead of browning them in a pan?
Yes! Line a baking sheet with parchment and bake at 400°F for about 20 minutes.
Can I make this nut-free?
Absolutely. Use soaked sunflower seeds or even a white bean purée for the sauce.
How can I tell when the meatballs are fully cooked?
Use a meat thermometer to check—they should reach an internal temperature of 165°F.
Does this recipe freeze well?
It does! Freeze the meatballs and sauce separately in airtight containers and reheat when ready.
What if I don’t have coconut cream?
You can use full-fat coconut milk or cashew milk. The sauce might be a little thinner, but still delicious.
This recipe has become one of my personal favorites – not just because it’s easy and packed with flavor, but because it truly feels like comfort food with benefits. It’s the kind of meal that makes you feel cared for, nourished, and totally satisfied. If you’ve been looking for a dinner option that works for your body, supports your goals, and brings the family to the table without complaints, this is it.
Try it, make it your own, and don’t be surprised if it becomes a regular in your rotation too.
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One-Pan Turkey Meatballs With Cashew Creamy Sauce
Ingredients
Meatballs
- 2 lbs Ground turkey
- 1 Onion small, diced
- 3 cloves Garlic minced
- 2 tbsp Thyme fresh, chopped
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil for frying
Cashew Sauce
- 1 cup Cashew
- 3/4 cup Chicken broth or more if needed
- 3 tbsp Lemon juice freshly squeezed
- 1/4 cup Nutritional yeast optional (make the sauce more savory)
- 3 tbsp Dill fresh, chopped
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Combine the meatball ingredients in a large bowl. You’ll want the ground turkey, finely chopped onion, garlic, fresh thyme, salt, pepper, and your optional binding agent (such as cassava flour). 2. Mix everything gently with a wooden spoon or your hands until combined, being careful not to overmix.3. Roll the meat into small meatballs approximately one inch in diameter.4. Heat olive oil in a large skillet over medium-high heat. Sear the meatballs until they are browned on all sides – this gives them great texture and locks in their flavor.5. Remove them from the pan and set aside.In a high-speed blender, blend your soaked cashews with chicken broth, coconut cream, lemon juice, garlic powder, and a pinch of salt and black pepper. Blend until smooth and creamy.6. Preheat the oven to 350 F.7. Pour the sauce into the skillet (preferably an iron cast one, so you can put it in the oven), bring it to a gentle simmer over low heat, and stir in a little tapioca or arrowroot powder to thicken, if needed.8. Nestle the browned meatballs back into the sauce and let them cook for 30 minutes until fully cooked through.9. Finish with fresh dill and parsley for brightness and serve warm.
Notes
Nutrition
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